HEALTHY MEXICAN BURRITOS

BURRITO´S STORY

Between 1910 and 1921, at  Mexican Revolution’s  time, a men called Juan Méndez  had a food stall at Juárez, Chihuahua. He created a special big  flour tortilla which filled with meat and then rolled it to kept warm. Since that moment, Méndez started to receive a lot of orders, so he decided to buy a donkey who transported the food across Bravo River. It was so succesful, a lot of mexicans and americans began to arrive asking about “burrito’s food”

The “Burritos” are a flour tortilla fill whit beans, meat, chicken or pork, and all the ingredients that you want like eggs and cheese. It is a typical United States and Mexican border dish, rather a tex-mex dish.

INGREDIENTS

·         8 Bimbo wheat tortillas

·         125g Meat

·         1 Chicken breast (1)

·         125g Paipa Cheese

·         1/6 pound Chili

·         1 Tomato

·         1 Onion

·         Two pounds of Avocado

·         Three lettuce pounds

·         125g Mushrooms

·         A pich of Salt

·         A pich of pepper

NUTRITIONAL VALUES OF BURRITO’S INGREDIENTS (8 units)

 

INGREDIENT	AMOUNT	CALORIES/100g	PROTEIN/100g	CARBOHYDRATES (Fiber& Sugar)/100g	FAT /100g	CHOLESTEROL/100g
Bimbo wheat tortillas	31g	25g	3g	16g	3g	0g
Meat	125g	250KCal	19g	0,3g	13g	75mg
Chicken	Unit	110g	20g	0g	2,5g	75mg
Paipa Cheese	125g	420g	32g	1g	32g	153mg
Chili	1/6 u	24g	0,8g	5,1g	0,2g	0g
Tomato	Unit	22	1,1g	4,7g	0,2g	0g
Onion	Unit	38g	1,5g	8,7g	0,1g	0g
Salt	A pinch	0g	0g	0g	0g	0g
Pepper	A pinch	280KCal	10,9g	38,3	3,3g	0g
Avocado	2 units	136KCal	1,5g	5,9g	12g	0g
Lettuce	3 leaves	14KCal	1,5g	1,4g	0,3g	0g
Mushrooms	125g	28	2,7g	4,4g	0,3g	0g

Taken form:

·         http://www.fagro.edu.uy/~alimentos/cursos/carne/Unidad%202/Valornutritivodelacarne.pdf

·         http://www.zonadiet.com/tablas/carnes.htm

·         http://www.portalfitness.com/nutricion/tabla_calorias_b.htm

·         www.google.com.co/url?sa=t&rct=j&q=&esrc=s&source=web&cd=2&sqi=2&ved=0CF8QFjAB&url=http%3A%2F%2Fwww.portalfitness.com%2Fnutricion%2Ftabla_calorias_b.htm&ei=xnmsT-uwI5CI8QT6nIDXBA&usg=AFQjCNEGfwWAoNWXpE4THiaBO0dGjO2_gg

·         http://www.micel.com.ar/index.asp?ID_SECCION=80

·         http://nutriguia.com/alimentos/aguacate.html

·         http://nutriguia.com/alimentos/lechuga.html

·         http://lareira.net/cast/dietetica/alimentodet.php?IdAli=198

·         http://www.dietas.net/tablas-y-calculadoras/tabla-de-composicion-nutricional-de-los-alimentos/salsas-y-condimentos/condimentos/sal-comun.html

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PREPARATION

First we have to cook meat and chicken in oil with salt and chopped onion, also we put the fluor tortillas only to fry in oil. Then we chop meat, the chicken breast, cheese, tomatoes, mushrooms and the avocado and we put all in a flour tortilla and let it fry for five minutes and add salt, pepper and lettuce as we like. Finally we put everything on the tortilla, roll up, put on a piece of lettuce with some mushrooms.

TIPS

• You should put the food at the tortilla’s center and fold the two rest sides to create a crease where the contents will rest. After that, you must tuck the sides in one hand while the other hand is being used to tighten the center. 
•  Add a few chilis to give Mexican flavor to the burritos.

http://glennsbakery.com/images/burritos-large.

 

http://tucocinafacil.net/wp-content/uploads/2009/04/burrito.jpg

 

http://rubiaenmadrid.blogspot.es/img/burritos.jpg

http://sonidosdeanimales.info/wp-content/uploads/2011/08/burro.jpg

______________________________
Luisa Ascencio

Jhonatan Gamboa
Mauricio Peña

       Lorena Rios